Try the Ideal Steak for Summer Grilling

There are just some steaks that are better than others.

We all remember it. It might have been at a steakhouse or your friends backyard. The steak that was tender, juicy and full of flavor. It was one of the best things you have ever tasted in your life! You tried to recreate it at home and it just wasn't the same. The steak that go away... Luckily for you I found the recipe!

Introducing the Perfect Porterhouse recipe cooked over white hot Cowboy Charcoal. This massive chunk of meat if full of salt and tang because of its special marinade! Soy sauce, lemon juice, sesame seeds and more are thrown into a bag where you will marinate this steak for 20 minutes. This is enough time for the meat to soak up all of the flavor without becoming too soft. Throw it over the fire and you will get an amazing char. This is such a good steak that the serving size is just for one! No need to share!

Cooking Details

The Perfect Porterhouse Ingredients

1 16-20oz Porterhouse Steak

1/2 cup of soy sauce

2 tbsp of minced garlic

2 tbsp of lemon juice

1 tbsp of black pepper

1 tbsp of sesame seeds

1 tbsp of sea salt

Instructions

In a bag, add the soy sauce, minced garlic, lemon juice, black pepper, sesame seeds & sea salt. Place a de-thawed porterhouse steak into the bag to marinate. Once sealed, thoroughly disperse the marinade over the steak. Place in refrigerator for 20 minutes.

Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling.

Take the steak out of the bag & and lightly pat dry any excess marinade. Throw marinade away. Add more sea salt to the steak if desired.

Place steak over fire and let grill for 8-10 minutes per side or until the internal temperature is 120F (medium-rare). Once done, pull steak off grill and let rest for 10 minutes.

Slice, serve & enjoy!

My recommended equipment for this cook!

Cowboy Hardwood Lump Charcoal

Cowboy Wood Chunks

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